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Samuel Groves
Samuel Groves Professional Seasoned Carbon Steel Pan 22cm
£40.03(£48.04 inc VAT)
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This Samuel Groves 22cm carbon steel pan is a professional-grade piece of cookware built for regular, heavy use in commercial kitchens. Carbon steel sits between cast iron and stainless steel in practical terms — it heats quickly, responds well to temperature adjustments, and builds a natural non-stick surface over time with proper use. This pan arrives pre-seasoned, so it can go straight into service without the initial oiling and heating cycles that unseasoned carbon steel requires.
In a working kitchen, carbon steel pans earn their place on the stove through consistent performance across a wide range of cooking tasks. The 22cm diameter makes it well suited to single-portion searing, egg cookery, and sauce reductions. It handles high-heat work without warping and, because the pan is compatible with all hob types including induction, it moves between different kitchen set-ups without issue. It is also safe for oven finishing and open-flame cooking, which gives it flexibility across different service styles.
A few practical points worth noting for kitchen operators:
- Arrives pre-seasoned — no initial preparation needed before first use
- Compatible with induction, gas, electric, and solid-top hobs
- Suitable for oven finishing and open-flame use
- Builds a natural non-stick patina with regular use and correct maintenance
- Should not be washed in a dishwasher — hand washing and prompt drying preserves the seasoning
Carbon steel does require a degree of ongoing care that stainless steel does not. The seasoning layer needs to be maintained — pans left wet or stored without a light oil coating will rust. For kitchens with high staff turnover or less experienced kitchen porters, this is worth considering when deciding whether carbon steel is the right choice for your operation.
This pan is well suited to smaller professional kitchens, chef-patron restaurants, and catering operations where quality cookware is handled with care. If you cook at higher volume and need larger or heavier-duty carbon steel options, there are alternatives in the range worth looking at.
If you are building out a cookware set and want to talk through which sizes and materials make sense for your kitchen, the team is happy to advise.
Frequently asked questions
How do I maintain the seasoning on a carbon steel pan in a commercial kitchen?
After each use, hand wash the pan with warm water and a soft brush, dry it promptly on the hob over low heat, and apply a very light coating of neutral oil before storing. Avoid dishwashers and prolonged soaking, as both strip the seasoning layer and leave the steel vulnerable to rust. With consistent care the pan develops a more effective non-stick surface over time.
Is a 22cm carbon steel pan the right size for busy à la carte service?
The 22cm size works well for single-portion cooking — searing proteins, finishing sauces, or egg dishes — and is a practical workhorse for à la carte kitchens. For higher-volume operations or larger portion sizes, a bigger diameter pan or a heavier-gauge model may be more appropriate.
Can this pan be used on induction hobs in a commercial kitchen?
Yes, this pan is fully compatible with induction hobs as well as gas, electric, and solid-top surfaces, making it suitable for most commercial kitchen configurations. Its broad hob compatibility means it can be used consistently across different stations without issue.
£40.03(£48.04 inc VAT)
£40.03(£48.04 inc VAT)
This Samuel Groves 22cm carbon steel pan is a professional-grade piece of cookware built for regular, heavy use in commercial kitchens. Carbon steel sits between cast iron and stainless steel in practical terms — it heats quickly, responds well to temperature adjustments, and builds a natural non-stick surface over time with proper use. This pan arrives pre-seasoned, so it can go straight into service without the initial oiling and heating cycles that unseasoned carbon steel requires.
In a working kitchen, carbon steel pans earn their place on the stove through consistent performance across a wide range of cooking tasks. The 22cm diameter makes it well suited to single-portion searing, egg cookery, and sauce reductions. It handles high-heat work without warping and, because the pan is compatible with all hob types including induction, it moves between different kitchen set-ups without issue. It is also safe for oven finishing and open-flame cooking, which gives it flexibility across different service styles.
A few practical points worth noting for kitchen operators:
- Arrives pre-seasoned — no initial preparation needed before first use
- Compatible with induction, gas, electric, and solid-top hobs
- Suitable for oven finishing and open-flame use
- Builds a natural non-stick patina with regular use and correct maintenance
- Should not be washed in a dishwasher — hand washing and prompt drying preserves the seasoning
Carbon steel does require a degree of ongoing care that stainless steel does not. The seasoning layer needs to be maintained — pans left wet or stored without a light oil coating will rust. For kitchens with high staff turnover or less experienced kitchen porters, this is worth considering when deciding whether carbon steel is the right choice for your operation.
This pan is well suited to smaller professional kitchens, chef-patron restaurants, and catering operations where quality cookware is handled with care. If you cook at higher volume and need larger or heavier-duty carbon steel options, there are alternatives in the range worth looking at.
If you are building out a cookware set and want to talk through which sizes and materials make sense for your kitchen, the team is happy to advise.
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